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Macaron Tutorial

Thursday, August 21, 2008

As you know from my last post, Monday was a pretty rough day, ups and downs, high and lows, laughing at the most ridiculous things and crying over the simplest ones, but I have to thank you for cheering me up and on throughout the day with your words both here and privately. This little giant group of bloggers sure knows how to laugh, cry, send hugs and cheer up and cheer on. Thank you. I wish I could say that to each of you individually but I can't. Instead I am bringing you a little dessert that is sure to heal a bad case of the blues or just make you feel better after a bad day. Problem is....I could not come up with a name for it and I am hoping that you can. What's in it for you? Well, I have two copies of Tartine and only one being read so it is up for grabs...skip to the end of the post for details.

It was about 4 o'clock when I finally sat down on the front steps of C's house, after a day filled with tons of little errands. You know, the ones you keep putting off but suddenly on a bad day they are the perfect thing to do to keep your mind busy and thought free. We started chatting about the kids going back to school, philosophising about the summer and that it had been a pretty rough one for everybody around us for different reasons. Just to think that a couple of months ago they were thinking about moving...I don't think the neighborhood would be the same kindred one without them and the twins. We did not notice our husbands were doing the same thing but on our front steps until the wind started to carry their voices closer to us. We leaned over and asked what the heck they could be complaining about that we did not already know..."women, kids, pms, mortgages...what about you?", we pushed a united "same here, different gender!" and we all busted out laughing!!

I stood up and exclaimed "Well, I think the situation calls for chocolate and caramel...and a little grill-out with a good bottle of wine!" I asked the gentlemen to please tend to the grilling part that us women are so clueless about and that we would be back with dessert. I had an idea of what I wanted the final taste to be and a vague idea about the process and elements. That's kind of the way I work with pastry I have noticed. I think of tastes I like together, close my eyes and try to imagine the texture, what flavor comes through first, which one is the last I want to keep. Then I think of the building process, kind of like playing Tetris with ingredients and ratio...sometimes it all fits together, sometimes the Tetris-like pieces catch up with me before I get right and I have got to start over. If you play Tetris, do you still see the pieces go down when you close your eyes after a game? I do...makes me laugh....

I had rearranged the pantry a couple of days prior to this story and had found an unexpected bar of dark chocolate, one of milk chocolate and a bag of salted butter caramel from Normandy...I had a square of chocolate followed by salted butter caramel (I did drop the pms word earlier, remember?!) and thought to myself that these three fellas needed to end up together in a dessert somehow. By Monday evening I had a plan: a dark chocolate and walnut fudgy brownie, a milk chocolate and salted butter caramel mousse, topped with chocolate ganache. Yes, I know there is one more element in the pictures, the little cut out triangles and squares are actually coffee jelly pieces but they did not turn like I wanted so it will be re-worked and blogged another time. I could not resist making some hot chocolate to go with it and it turned out to be very fitting to the windy and rainy evening we ended up having.

And this is where I need you, I turned this in my head in every which way possible and I can't come up with one name that makes me say "that's it! I want it!"...and I really hope you can. All you have to do is leave a comment between Thursday August 21st and Saturday August 23rd at midnight eastern time and I will submit each title to the group who shared those with me and let them pick the one they like best. Think about it as playing Tetris with the chance to add a fantastic cookbook to your collection!

Preheat oven to 350°. Line an 9x13 inch baking dish with parchment paper or foil, leaving a 2 inch overhang on to sides (you pick). Coat with cooking spray or a dab of butter.Melt together butter and chocolate in a heatproof bowl set over a pot of simmering water. Remove the bowl from heat and stir until smooth. Let the chocolate mixture cool slightly.Whisk together the flour, baking powder, and salt in a medium bowl and set aside.In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs with the sugar and vanilla until pale and thick, about 3 minutes. Beat in the chocolate mixture. Add the flour mix and beat until just incorporated, scraping down the sides of the bowl as needed. Fold in the walnuts with a spatula.Transfer the batter to the prepared pan, and smooth top with an spatula. Bake until a cake tester inserted into brownie between edge and center comes out with a few crumbs, 30 to 35 minutes, depending on your oven (Do not overbake.) Let cool 15 minutes; lift out of pan, and transfer to a wire rack. Let cool completely. Line a 9x9 inch square pan with parchment paper or plastic wrap. Cut your brownie base to fit inside the square pan, and set it down as your first layering component. Munch on the leftover or cut in little bites and cover with ganache for instant petits fours. Proceed to the rest of the recipe.

Measure 3/4 cup of cream and refrigerate, this portion will be used to make whipped cream so keep it well chilled. In a microwave or small saucepan, heat the 1/4 cup remaining until it is fairly hot. It will be added to the caramel and by being hot it will prevent the caramel from seizing on you and clumping up.Melt the chocolate in the microwave or in an heatproof bowl set over a pot of simmering water (make sure the bottom of the bowl does not touch the water). Set aside.In a heavy bottomed saucepan, add the sugar to the water over medium high heat and cook, without stirring until you get a dark brown caramel. Take the pan off the heat and add the butter and 1/4 cream. It will bubble like mad but it will not run over....if the butter and cream are not cold the bubbling will be minimal and short lived. Stir with a wooden spoon to smooth the caramel if necessary. Let it cool to lukewarm. Add the caramel to the chocolate and stir until smooth.Whip the remaining heavy cream to soft peaks in the bowl of a stand mixer fitted with the whisk attachment. Fold 1/3 of the whipped cream to the chocolate/caramel to loosen it up and then add the remaining whipped cream. Spread over the brownie base and refrigerate until completely set.

Dark Chocolate Ganache:1/2 cup heavy cream3/4 cup dark chocolate

In a medium saucepan, bring the cream to a simmer, remove from the heat. Add the chocolate to the cream and let sit for 5 minutes. Slowly stir the heavy cream and chocolate until they come together and form a shiny ganache. Let cool. You want the ganache to still be pourable but not too warm that it will melt the mousse.Spread it over the caramel mousse and refrigerate until set.

To serve: lift the dessert out of the pan and trim the sides with a sharp knife (heated under hot water and wiped dry works great too), cut into the desired number of servings and enjoy.

Oh, and Helen, knowing you're French.. I live in Lyon and I'm looking for some liquid glucose (in order to make some "fondant" for a birthday cake), do you have a clue about where I could find it? (oh, and I don't even know the French namle for it... I'm a bit at loss...)

That sounds like a wonderful evening, Helen! It's nice to share it with close friends :) I already have Tartine so it's kind of good that I'm at a loss for a name for something that looks so decadent and divine!

This cake is a dapper!! I just got that impression when I look at your photos...they look like something dark, dangerous (calories and sugar in one) but wildly attractive!!

Love your photos of them, and I have to say I have a bit of a thing for the triangular tiles of coffee jelly..i know you said you're going to rework them, but they remind me so much of jewels!! Or maybe cuff links on a dapper's sleeves!!

Helen, I adore caramels and hopefully I can find some like yours to buy on-line. I am so not good with names, but always up for a fun game; Caramel Mousse Beurre Sale.Oh, how I wish I were your neighbor! Y'all have so much fun.

Oh man, I've hit the jackpot with delicious blogs today- seriously everything I've looked at during my morning tea has practically had me licking the screen- no exceptions here.I'd call this dessert The True Destiny Of Chocolate because I imagine it's what chocolate hopes and dreams of becoming.

Helen, you aren't going to believe this but I was going to do a brownie post - and you beat me to it! How you manage to work on your book and turn out these glorious posts is totally beyond me. Well, I was going to call my dessert A Brownie with Aspirations, but I think it might fit yours better because it's definitely gone above and beyond the basic brownie! Bravo!

I love the idea of making hot chocolate right now and anything you make with chocolate has my vote:

I think you should call this creation

Chocolate Caramel Strata

Strata from stratum meaning is a layer of rock or soil with internally consistent characteristics that distinguishes it from contiguous layers (from Wikipedia).

Each layer is common but distinctive, just like this lovely dessert!

If you want to get REALLY nerdy and have fun with a play on words, call it a Chocolate Caramel Stratlette and by re-arranging a few letters you can have Tartlettes and a play on your blogname. (I'm a word nerd aren't I??!!)

they look like dominos. but not really. tu sais? i would call them, wait what city are you in? South Carolina....somewhere? let's say Columbia (capital right? oops) so like, Columbian Dominos, then everyone will think you're talking about the country Columbia, and be really confused, but that's the best part, because it only makes sense to you, because that's when you say, well, it's my cake! anyways-

i love the fork ghost in the cocoa powder, that's brilliant! i must remember that someday. You had rainy day talking about blues---I HAD rainy days talking about blues and jazz in my last post. c'est la coïncidence. Hey, and there was a blues jazz pianist in the 30's named Antoine Domino. destiny. hehe.

I'm just starting to see some weight loss in my post vacation diet and I'm feeling pretty proud of myself but I had to look at your post with my head turned almost sideways. The glory of chcoolate and caramel are just too tempting to look on with a full view!

That said your post reminded me of one of the things that contributed to my vacation fat acquisition: MInk Chocolates in Vancouver makes the most delicious chcoolate, caramel, rosemary and fleur de sel bar. So good!

I can't think of a name for the life of me, but I had to comment and say that this recipe is calling out to me...it looks like pure heaven! Wish I could taste a bite without having to put any effort into making it...I know...I'm pathetic!

Well I don't think you can spell the gargly / drooling noise I made when I saw this picture. (think homer simpson when he starts drooling for the noise!)The only thing that came to mind was Luscious Layered Chocolate Caramel Mousse Bars.

Bonjour Helene, je suis votre voisine au nord (Montreal, Quebec)des Etats. Love your blog, and adore your foods. I would name this " Decadent French Chocolate Slice" because it is decadent, you are French,it's chocolate, and I don't think you can have more than a slice for reasons of health and waistline!Merci et bon appetit.

I am not very good at naming things but how about Chocolate and Salted Caramel Torte. Very original, no? I know that it's not a traditional torte but it has the the rich fudgy brownie layer and the ganache, mmm, I am drooling just thinking about it!!!

Mmmm...I think this may have to be the inaugural dessert for my new kitchen when we finally start living in the new house this weekend!

How about Chocolate Tantra? When I read your description of how you came up with this dish it also made me think of the description of tantra, a doctrine of enlightenment. I find your end product very enlightened!

I'm in agreement with Paris Breakfasts...how about the recipe for chocolat chaud? I've been looking for a good one as I find American hot chocolate to be too sweet (unlike it's French counterpart that I miss so much!).

How about "chocolate salty squares"? haha couldn´t resist it, big South Park fan, can´t forget Chef´s chocolate salty balls.For a more serious and descriptive title, maybe layered chocolate-caramel bites.Alright, maybe not my most inspired afternoon, but I´d love to get the book, so I had to give it a try.

I absolutely adore your blog. I look forward to reading your entries so much. Your photos are amazing. I have come up with the name "Chocanomaly" taking anomaly as meaning unique because you built them yourself. My first thought was to call them "Like Chocolate Decadence, Memories are Forever", but I'm not sure if that is a cheesy name or just me being too sentimental for the moment?Thanks again for inspiring me with your posts.

Helen I have a question that I'm hoping you can help me with. I'm making a Coffee Pie and the Maida Heatter recipe I have, for the crust, calls for using half a pouch of pie crust mix and then adding other things to it (nuts chocolate, egg, etc) to make the crust. I'm wondering if you may know a proportion of flour/butter I might be able to use in place of? I'm pretty against using a box pie crust but the recipe sounds so good otherwise. Thought you'd be a good person to ask!

I had to look something up on another blog and realized that I hadn't ready any of her posts in weeks.. and then I realized, holy crap I haven't read ANYONE'S blog in weeks.. so this was my first stop!

How the heck do you post so much?? My God I am envious! And everything looks amazing! You always make ANYTHING look beautiful. :)

And I enjoyed the read below.. I know how much you love him and that was an outstanding tribute to him. He's bursting with pride for you - regardless if he's physically here with us or not.

woww these look super super delicious. I ll sure try them although i know they won t be as nice as yours. My boyfriend will go made for them. What a nice combination. You never cheese to amaze me. How do you cut them so perfect? I always end up with a mess.For the name I thought Caramelchoc blocks :-)

Helen- ever had a nanaimo? Most people think that there is a brownie crust to it, and it occassionally uses walnuts in the crust(though I leave them out as I'm allergic!) These remind me of them! So, my vote is for

~Carmel mousse nanaimos

If you haven't had a classic nanaimo- they are AMAZING... send me your address and in the winter time, when its not so damned hot out, I'll mail you some. YUM. Its a canadian thing.

109 comments was not even enough to deter me from commenting!! These are so delicious looking they should have a real name like...like Ernest for a boy and Eleanor for a girl. I think this slice is a male though. :)Other wise "got choc block".....either way just let me know when you need someone to taste test :)Ali

Okay, so that's the most luscious mouthful I've ever seen. But I've had SO much fun reading the comments on this one -- totally entertaining with my coffee this morning. I can't resist. How about: *Salted Caramel Chocolattas? Or, *Chocolattas. No? Okay, then, *Brownie Caramelattas?I'll be thinking of this as I fall asleep tonight.

And for a good laugh, yes, actually, I do still see the pieces falling from tetris long after I play the game. Used to happen to me in university and I was glad I wasn't required to drive since all I could see were falling blocks!

oh, i really want one. not so much a chocolate fan as i am a caramel whore :) that looks so beautiful. how about chocolate caramel delicieux? I don't know if I've just mangled your first tongue, but nothing else seems to come to mind. i'm glad you are feeling better. xxoo

I made these on saturday. YUMMMM!!! I have a few suggestions. I made the brownie and checked it at 25 minutes and it was overdone. It was also too thick for my liking. I would have liked a thinner base and a thicker mousse. It was difficult to fold the cream into the chocolate/caramel. I ended up with almost crunchy caramel bits in it. The mousse didn't set up how I wanted it to. The ganache was perfect.

I loved all the flavors. I know I am late but i would call it Double chocolate and salted caramel brownies. (or tarts, or bars, or something fancier!)

Okay, this must be proof that I sometimes have a brilliant thought, because I sprinkled a fork exactly like this, way back in March. Of course, it wasn't next to anything remotely cool like your chocolate confection here! ;)

Darn..I missed it! I would have named them Triple Heaven Chocolate Bars or Triple Heaven Chocolate Brownies.

Nevertheless my little one wanted me to fix dessert, so I made the brownie base from this recipe tonight and OH MY it alone was fantastic. Even my husband was complimenting on how great they were!I am going to make the full recipe soon! THANKS SO MUCH for being a culinary inspiration!

I attempted to make these last night for a dinner party today (biiiig mistake, new recipes the night before a party, I know :P) and everything came out great except for the brownie base, which I must have overcooked because they went suuuper dry :( So to anyone else making them, DO NOT OVERBAKE!! Also mine turned out much thicker than the picture so there must have been some discrepancy between your ingredients and mine. (I ended up just throwing together a thin brownie base using an old recipe) Anyway, the salted butter caramel mousse layer was AMAZING. It tastes EXACTLY like those caramels my Oma used to give me and my brothers and sisters, except lighter and subtler. A+++ recipe!! Yours look far better than mine though, haha.

I made this a few weekends ago and they were a real hit - would also be excellent as small squares for petit fours, the salted caramel mousse was amazing - loved the texture. Had a problem adding the caramel to the chocolate, but it was saved by a bit of oil and a good mix!

I finally made these this weekend. They are heavenly and rival my four-hour brownies for the title of best dessert. My brownie base was a little burnt on the bottom due to a wonky oven that is hard to control, so I'll keep and eye on that next time. And my first attempt at making the caramel was a flop because the pot I used was too big. A smaller pot worked just fine!